I’m a girl who loves a good muffin, and these ones are pretty darn tasty! I made them first a couple of years ago, and thought the recipe was too complicated, but this time it seemed easy. I guess I’ve grown as a baker or something. Or I just used to be really lazy. In any case, these muffins are sweet and light and full of blueberries. They also freeze well for quick breakfasts. And my kids ate them right up, so they have the universal stamp of approval.
The Pioneer Woman
3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Softened Butter, for muffin tins
Turbinado sugar (optional)
Preheat oven to 385 degrees. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside. In another large bowl whisk together sugar, oil, capful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10. Add blueberries, reserving 1/2 cup, to mixture and stir 3 times. Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.) Bake 20 to 25 minutes and allow to cool completely.